Posltlon racks before turnlna on an oven.
front and
pull
out.
BAKING OR ROASTING
Broil Element
BROILING
Food for baking or roasting should be
Adjust the rack so the food to be broiled is
placed in the center of the oven,
at a suggested distance from the broil ele-
Always leave at least 1% to 2 inches
ment. (See below.) ALWAYS broil with the
(4-5 cm) between the sides of a pan and the
door open to the broil-stop.
oven wall and another pan. For more informa-
tion, see the “Cooking Guide.”
Su gested oven-rack positions and broiling times for
di # erent kinds of meats.
Approxlmate Mlnutes -
Selector set to BROIL
Food Descrlptlon
Inches cm) from top
\ ot tood o Broil Element
1st side
2nd side
Beef Steaks
Rare 1” (2.5 cm) 3” (8 cm)
7-9
3-5
Medium 1” (2.5 cm) 3” (8 cm)
9-l 1
4-7
Well done
1” (2.5 cm) 3” (8 cm) 11-13
5-7
Beef Steaks
Rare 1 %” (4 cm) 4”-5” (1 O-l 3 cm) 13-15 6-8
Medium 1 l/i” (4 cm) 4”-5” (1 O-l 3 cm) 17-19 8-10
Well Done 1 %” (4 cm) 4”-5” (1 O-l 3 cm) 19-21 14-16
Hamburgers %” (1 cm) 3” (8 cm)
6-8 4-5
Lamb Chops
Medium 1” (2.5 cm) 3” (8 cm)
6-8
4-5
Ham slice, precooked %“-1”
or tendered
(I-2.5 cm) 3” (8 cm)
6-8
4-5
Canadian Bacon
%” (1 cm) 3” (8 cm)
6
4
Pork Rib or Loin Chop %“-I”
Well done
(2-2.5 cm) 4”-5” (lo-13 cm)
15
10
Chicken 2-3 lb.
(l-l.5 kg)
cut in halt 7”-9” (18-23 cm) 25-30 1 O-l 2
Fish whole 3” (8 cm) 11-16 9-14
fillets 3” (8 cm) 7-8 5-7
Liver
‘/2”-3/4’
(1-2 cm) 3” (8 cm) 3 3
Frankfurters 4”-5” (1 O-l 3 cm) 6-7 4-5
